ZATON

GASTRO GUIDE

At this route in bays on both sides of the coast, the are many breeding sites of known Šibenik mussels which grow seven times faster in the brackish sea than anywhere else. By sailing to Zaton, you are on the real corridors of various fish species; large specimen of deep sea bream come to hatch in May and June, Atlantic bonito and sea bass come in autumn, and dentex in the winter; this is also a good spot for fishing cuttlefish.

Also, species such as spikes, small fish which grow up to 2.5 cm most and škiljun, very delicious crabs in the form between shrimps and scampi are fished in this area only around Zaton and on Prukljan, but only in very small quantities, which elevates their value, as with all rarities. Extraordinary tasteful shell - Jakovska kapica - which used to abound in Prukljan in unlimited quantities, is almost gone now and it mostly serves as a decoration in arranging plates with fresh fish.

Luckily, in this part of the sea there are still good sea bream and cuttlefish which is mostly prepared with black pasta immersed during preparation in the blackness of Cephalopeda. Angler in vine is also very delicious, made as a casserole and baked with potato in the oven.

Delicious offer of Dalmatian specialties may be found in several local restaurants (notably in winter and in spring); in the restaurant in the rowing hangar or in the Porat restaurant, and it is also worth while visiting traditional vine tap rooms - taverns, as omens of old labourer's meeting places which, along with a good song, also offer a bite of modest Dalmatian food.

Local meals

Stewed škiljun (crabs)

- for 6 servings

Ingredients:

1 kg of crabs škiljun
1 garlic
1/2 spoon of tomato concentrate
1,5 dl olive oil
2 dl of white vine
1 bunch of parsley
pepper, oil
200 g middle from bread

Preparation:

Heat the oil in a larger pan, add finely chopped garlic, and when it starts to get yellowish, add tomato concentrate. Stir, put the crabs, sprinkle with finely chopped parsley and pepper. Stir well, cover with a lid and cook on strong fire for about 3 - 4 minutes. After that, add white vine and continue to cook for another 4-5 minutes.

Mussels

Mussels are sea shells which may be found in large quantities in this part of the Adriatic.
During preparation, it has to be taken into consideration that shells are to be closed. Before preparation, they are to be held in fresh water for 5-6 hours. They are also to be well brushed and washed…

Cooked mussels:

Wash the shells well, put them into a pan without water and cook while constantly steering until they open and start to ……. a juice. If necessary, add a little bit of pepper, one garlic and some parsley. As soon as the shells open, put them away from fire, take out the meat and clean them. Cooked mussels may be used for preparation of risotto and salads.

Fried mussels:

Take the meat of the mussels out and drain it. Put the meat of mussels on one pile to dry, roll into rough flour and fry in hot oil. Serve immediately.

Batter-fried mussels:

Take the meat of mussels out, leave it to drain and dry well. Roll it into flour, dip in whipped eggs, and then in bread crumbs. Fry in hot oil. Batter-fried mussels serve warm with tartar sauce.

Cooked grouper

- for 5 servings

Ingredients:

2 kg of sea fish (grouper)
1,52 cups of olive oil
lemon juice
parsley, 1 onion
3-4 garlic
1 leave of laurel
2-3 dl of white vine
1 cup of rice
salt, pepper

Preparation:

Clean the fish, put it into a pot, pour cold water so that it completely covers its. When it boils, add olive oil, lemon juice, vine, chopped parsley, onion, garlic and laurel. Add salt and pepper. Cook on silent fire for about 20 minutes. Put the cooked fish into another pan, pour over some soup in which it cooked and olive oil. Serve the fish with cooked salted potato.
Drain the soup and put it to boil. Then add rice and continue cooking until the rice becomes soft, while taking care that it does not overboil.

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